Sesame Crusted Tofu and Broccoli Rice Bowl with Hoisin Ginger Sauce

Ingredients

• 1 pound extra-firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 1/3 cup sesame seeds, mixed white and black
• 3 tablespoons vegetable oil
• 4 cups broccoli florets
• 2 tablespoons water
• 2 cups cooked white rice
• 1/2 cup hoisin sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 green onions, thinly sliced
• 1/4 teaspoon salt
• 0 red pepper flakes, to taste

Method

1. 1

   Press the tofu for 15 minutes between paper towels and a heavy object to remove excess moisture, then cut into 3/4-inch cubes.

   15:00 · Press tofu
2. 2

   Toss the tofu cubes with cornstarch until evenly coated, then press each cube into the sesame seeds to coat on all sides.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the tofu in a single layer and fry, turning occasionally, until golden and crisp on all sides, about 8 minutes.

   8:00 · Fry tofu
4. 4

   Transfer the tofu to a paper-towel-lined plate and set aside.

5. 5

   In the same skillet, add the broccoli florets and water, cover, and steam over medium heat until crisp-tender, about 5 minutes.

   5:00 · Steam broccoli
6. 6

   Sprinkle the broccoli with salt and remove from the skillet.

7. 7

   In a small saucepan over medium-low heat, whisk together the hoisin sauce, ginger, garlic, rice vinegar, and sesame oil. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.

   3:00 · Simmer sauce
8. 8

   Divide the cooked rice among bowls and top each with broccoli and crispy sesame tofu.

9. 9

   Drizzle the hoisin ginger sauce over each bowl and garnish with sliced green onions and red pepper flakes.